In a recent episode of TheChocolateLifeLIVE I discussed the topics of influence and orthodoxy.
Two of the influences I mentioned were John Nanci and his website Chocolate Alchemy.
My nomination for the single most influential person in craft chocolate is John. Pretty much everyone in craft chocolate that started out after 2004 has used the production pathway John innovated.
In this episode we will review that production pathway and examine several others, taking a look at, and discussing, the relative strengths and weaknesses of each.
Concepts That Will be Discussed
➡️ They can be extremely inexpensive.
➡️ It is easy to understand how they work.
➡️ It’s relatively easy to move recipes into progressively larger machines.
Barriers to Changing Production Pathways
➡️ Recipes are not generally directly transferrable.
Obstacles to Scaling
➡️ Cost of ingredients vs cost of labor.
➡️ Materials handling.
➡️ Self-imposed blinders re: authenticity and quality.
➡️ Lack of understanding of actual cost of production.
➡️ There is very little innovation when it comes to new pathways.
➡️ There is no interest in innovating small-scale materials handling.
As always, I will be taking questions and comments during the livestream.
If you want to share your thoughts with me here on TheChocolateLife before the live stream begins, add them in the comments below.
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Resources Introduced During the Episode
#universal #ballmill #rollmill
#chocolate #craftchocolate #cacao #cocoa #cacau